Kangaroo ideas

The restaurant I work at PT is a small French Bistro type. The owner/chef is a 4 star saucier trained in France.

That said, he decided to serve Kangaroo this weekend. He pounded slices of what looked like slices of lion (medallions). He has tried 2 sauces, the first I did not taste, the second was a fairly simple wine reduction sauce. He has never made Kangaroo before.

Keep it as medallions, cook it rare and let it rest for 5-8 minutes before serving.. works well with greek salad or a jus to provide a contrast to what i'd consider a gamey tasting red meat. Beetroot risotto goes very well with it, works in with the australian theme of kanga too